Mughlai Bhindi Recipe – Spicy Okra Curry
Cuisine: Mughlai
Course: Lunch
Diet: Vegetarian
Serves: 4
Description:
Mughlai cuisine, known for its opulent flavors and rich history, brings forth some of the most flavorful dishes from the royal kitchens of India. Rooted in Mughal traditions, these recipes boast of an aromatic medley of spices, dry fruits, and nuts, offering a taste of royalty. The Mughlai Bhindi, a vegetarian masterpiece, is a savory okra curry made with an elegant blend of spices and herbs, ideal for a sumptuous lunch or dinner. This dish reflects the regal influence of Mughlai cuisine, capturing its essence while remaining simple enough for home cooks to enjoy.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 150 grams |
| Onion | 110 grams |
| Tomato | 1 |
| Ginger Garlic Paste | 1/2 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | To taste |
| Oil | 4 tablespoons |
| To Grind | |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Red Chilli flakes | 3/4 teaspoon |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Whole Black Peppercorns | 1/2 teaspoon |
| Whole Almonds (Badam) | 10 whole almonds |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
-
Roast and Grind the Spices:
Begin by dry roasting the coriander seeds, cumin seeds, red chili flakes, fennel seeds, black peppercorns, and almonds in a pan. Toast them lightly until they release a fragrant aroma, being careful not to burn them. Once done, transfer them to a blender and grind them into a fine powder. Set this spice powder aside. -
Prepare the Onion-Tomato Paste:
In the same pan, heat a tablespoon of oil and sauté the chopped onions and tomato. Cook until the tomatoes become soft and mushy. Once ready, transfer the onion-tomato mixture into the blender with the spice powder and blend everything together into a smooth paste. -
Cook the Bhindi (Okra):
Cut the bhindi (okra) into 2-inch pieces. Heat another tablespoon of oil in the pan and sauté the okra until it turns golden and crisp. Ensure that the okra is well-roasted to enhance its flavor. Once cooked, remove the okra from the pan and set it aside. -
Prepare the Curry Base:
In the same pan, add the remaining oil. Heat it up, then add the ginger garlic paste. Sauté it until the paste changes color and becomes fragrant. Add the prepared onion-tomato-spice paste into the pan and cook, stirring occasionally, until the raw smell of the onions disappears. -
Combine and Simmer:
Add the roasted okra back into the pan with the curry base. Stir in the turmeric powder, garam masala powder, and salt. Mix everything well, then add about one cup of water to create a curry-like consistency. Cook the dish on medium flame, allowing the flavors to meld together. Once the curry starts to leave oil from the sides of the pan, your Mughlai Bhindi is ready. For a thicker consistency, you can add a bit more water. -
Serving Suggestions:
Serve your Mughlai Bhindi hot, accompanied by homemade butter naan or a fragrant whole wheat palak naan. This dish pairs wonderfully with basmati rice, too, for a complete Mughlai-inspired meal.
Nutritional Information (per serving) (Approximate):
- Calories: 180 kcal
- Protein: 4g
- Carbohydrates: 15g
- Fat: 12g
- Fiber: 5g
- Sodium: 350mg
This Mughlai Bhindi brings the grandeur of Mughal cuisine to your table, delivering an unforgettable taste with every bite. The combination of spices and roasted okra is a delightful treat for vegetarians and spice lovers alike, making it a perfect addition to your lunch spread. Enjoy this royal-inspired dish with your family and friends!
